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Get Red

KAMADO Get Red 22″

KAMADO ceramic grills history goes back to the ancient times, to the Middle East. More than 3000 years ago a new and never seen before tendency was started when the food was cooked small round clay pots, and this technology gave the food very special aromas, the food did not lose its juiciness and tastes. Good housewives soon understood the great value of such a method and took these pots to America and Europe where skilled local craftsmen further improved these superb items. These pots are the ancestors of all KAMADO grills we offer today. KAMADO Get Red is an exceptional ceramic grill with its original DiamondCut exterior design and unique colour solutions.

You will get a full set of your BBQ miracle item, the queen of your yard, which will expand your gastronomical skills to infinity. You will soon forget about your usual kitchen equipment and you will never miss it, your cooking books will be put into your cellar and forgotten, your microwave oven will only remain a flashback memory. KAMADO Get Red ceramic grill is not a luxury shashlik grill which costs a lump amount of cash – it is not like an expensive girlfriend who needs a lot and all the time.

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Description

Why KAMADO Get Red?

Kamado type ceramic grills are made from heat resistant ceramics which is further processed by modern technologies, and it guarantees a long service life, protects from fractures and impact of the atmosphere. It means that your new KAMADO Get Red ceramic grill can easily spend its winter in your yard or terrace, and it makes no difference whether you keep it under a roof or in open air. You only need to cover it with a special protective cover.

What fuel shall I use?

Kamado ceramic grills shall be used with charcoal. The higher quality is your charcoal, the easier to control the temperature, the process of cooking is more convenient, and provides more pleasure. The biggest advantage when cooking on the natural heat source are pleasant aromas of a fireplace which you long for especially during long winter evenings, and it is a substantial difference compared to cooking in a gas or electric oven or grill. Moreover, the nostalgic mood can be dispersed even in the peak of the winter because the seasons of the year for ceramic grills do not mater – you can use them even when it is raining or snowing. Of course, for more comfort of the cook, some roof is recommended.

Heat control

If you use the ceramic KAMADO Get Red grill, it is very easy to control the temperature. And if you use correct accessories, you can ensure perfect processes. The design and air circulation control enables to maintain correct temperature for up to 10 hours very easily. Our ceramic grills are made of highest quality natural materials and these materials provide additional taste characteristics, maintain humidity, and texture of the foods. If you use highest quality charcoal, your foods will have intensive smoke taste and aroma.

KAMADO Get Red ceramic grills IN DETAIL

HEAT

Heat is the most important “ingredient” for quality foods using KAMADO Get Red ceramic grills, and it is made of three separate “sub-ingredients” – air, heat, and fuel. Learn how to control all of the three factors and you will learn how to control the heat.

Food taste basically depends on the fuel of your grill, i.e. the charcoal. We recommend using highest quality “premium” class charcoal from hardwood. Flammable grill liquids (liquids to start fire) give quite an unpleasant taste to food, they harm the equipment and increase the probability of open flames. We STRONGLY ADVISE not to use such liquids for KAMADO Get Red ceramic grills. Do remember – the taste of the food starts from suitable fuel, in other words – what you put into the grill, you will later on have in your plate.

Quality heat is closely related to proper air supply

Fill the inner ring of your ceramic grill up to half (can use a little less). If your target is high temperature, put the charcoal into a pyramid by putting bigger pieces of the coal at the bottom, and smaller on top. Such a pattern will ensure better air channels and faster increase

of the temperature. Then you can set the fuel of the grill on fire. Consider heat as a live organism. It needs some time “to breath in” some air, so do not try to regulate the temperature immediately. Leave the grill open for 5 minutes, i.e. take off its lid.

The upper and the lower air dampers of KAMADO Get Red work as air flow regulators for your ceramic grill. The air is supplied from the lower air damper and goes up to the upper air damper. Open both air dampers if you want to heat up the ceramic grill fast, and when you want to decrease the temperature, close the air dampers. Do you need higher temperature for roasting? Open both dampers. Do you need lower temperature for smoking? Partially close the air supply dampers, but do not close them tightly as the air will not reach the charcoal and the charcoal will stop burning.

HEAT NEEDS TIME

The greatest mistake is to “steal” the time from the KAMADO Get Red ceramic grill after starting it The best results are received because the ceramic walls of the grill absorb the heat and distribute it evenly, and for this process a certain period of time is needed. Wait for some 20 minutes after starting your KAMADO Get Red ceramic grill to stabilize the temperature and start cooking food only after that. Also do not increase the temperature rapidly. The ceramic walls of the grill maintain the heat well, this is why it is recommended to increase the temperature slowly and gradually, and if you increase the temperature too fast, it will be difficult to decrease it.

Smoke and its importance

Smoke is something that makes your foods special. It changes the taste of meat, adds lots of new textures, and adds some exceptional sensations to your meal. The KAMADO Get Red ceramic grills shall be fuelled only with charcoal and this is why all food made in them will have smoke after-taste. Smoke is the aroma wanted by everyone.

Less wood – better results

The secret of a successful smoking process is simple – the less, the better. You do not need to overfill the firebox of the smoking equipment with wood chips. To get good and sufficient aroma you only need several smoking wood pieces or a handful of smoking wood chips. And you do not need to see the smoke coming out – your food will get the aroma you want. If you use too much of smoking wood pieces/chips, your food can become somewhat bitter in after-taste.

SMOKING IS ART, NOT SCIENCE

Do you want to make some smoked foods? Remember that there are no exact rules for that, only recommendations. All your decisions depend on the type of wood selected, spices, and duration of smoking. Each type of wood gives its own aroma and after-taste signature. For example, hard woods go very well with beef, when fruit woods provide subtle sweet after-taste for pork. Some foods are better with strong after-taste, some with only light after-taste. Through practice you will finds your favourite tastes and after-tastes.

After-tastes intensity based on the type of wood:

  1. Cherry – slight after-taste
  2. Peach – stronger after-taste
  3. Apple tree – average intensity after-taste
  4. Maple – stronger than average after-taste
  5. Oak – strong after-taste
  6. Chicory – very strong after-taste

We recommend the following – fish and chicken need a minimum amount of smoking pieces, so use only 1 piece. For smoking of meat products (pieces up to 2.5 kg) use from 2 to 4 smoking pieces.

COOKING FOOD AT KAMADO Get Red TWO ZONE

SYSTEM

As a rule, if you want to get a nice colour of the food you need to cook it closer to the heat source. It is possible to change the layout (place) of the double cooking zone KAMADO Get Red ceramic grills. Your food will be of exceptional taste if you place the grills in the highest position (biggest distance) from the direct heat. If you like burgers and stakes, we recommend cooking them on direct charcoal heat and the grills shall be in their lower position. Do you want to make an ideal chicken fillet, bake fresh bread or roast some ribs? Then the grills shall be located away from direct heat.

COOKING AT BOTH ZONES AT THE SAME TIME

Sometimes you might need to cook your food using different methods at the same time, and this is why the double zone system of KAMADO Get Red can serve as an ideal solution for such situations. The innovative design will enable to create different temperature zones. At the same time you will be able to cook stakes and vegetables.

The double zone system is unique by itself because it has to separate half-moon shaped heat deflectors and two half-moon shaped grills. The heat deflectors shall be used in relation to the cooked food. First of all, half-moon shaped heat deflectors can partially keep the heat by creating two zones with different temperatures, they can also fully protect the food from direct heat by creating ideal conditions for smoking or roasting. This is how your KAMADO Get Red ceramic grill can be converted into an oven from a traditional grill on charcoal by using a heat deflector. From now on, everything you cooked in the traditional oven can be made at KAMADO Get Red ceramic grill. The set-up of the two-zone system is very simple because you can easily change the location of the heat deflectors and change the position of the grills up and down to be able to get different temperature regimes.

Five different cooking options using the two-zone cooking system of KAMADO Get Red

  1. Grilling technique
  2. Roasting technique
  3. Baking technique
  4. Chicken roasting technique
  5. Smoking technique

Grilling technique

Grilling technique is a smart way of cooking your foods when you need to get fast, delicious, and nutritious result. High quality charcoal ensures even heat and incredible aroma for any of your foods.

Correct layout of the double-zone cooking for grilling technique

  1. Put the charcoal into the firebox. Set them on fire in 1-2 places as to heat up the grill as fast as possible
  2. Put one or two baking grills half-moons (as shown in the picture). Leave the lid of the grill off for 10 minutes and then put it onto the grill.
  3. Fully open the top and the bottom air dampers till KAMADO Get Red reaches a temperature of 200-315 °C. Partly close both dampers and monitor the temperature. If the temperature rises too much, close the dampers more, if it is too low – open them a little bit more.
  4. You shall open the lid of the grill gradually. If you open the lid suddenly, it can cause a threat to your safety. Open the lid of the grill by 5-7 cm and let the hot air “get out” (for app. 5 seconds).
  5. When the grill gets sufficiently hot, you can start putting the food onto the grills. Turn the food over by using a tong, not a fork. This will help you to retain the juiciness of the food.

Roasting technique

Roasting gives unique colour and taste to the food, especially if you want a juicy stake. This method is based on coking food at high temperature. Your KAMADO Get Red ceramic grill can reach the temperatures of 260-400°C. Roasting at such temperatures will take little time. Remember that your goal is to retain the aroma, get a nice colour, brown crust, and to ensure that the food does not burn and retains juiciness.

Correct layout of the double-zone cooking for roasting technique

  1. Put the charcoal into the firebox. Set them on fire in 1-2 places as to heat up the ceramic grill as fast as possible.
  2. Fully open the top and the bottom air dampers till KAMADO Get Red reaches a temperature of 260 °C. When you reach the target temperature, partially close both dampers as to maintain the temperature of 260 °C.
  3. You shall open the lid of the ceramic grill gradually. If you open the lid suddenly, it can cause a threat to your safety. Open the lid of the ceramic grill by 5-7 cm and let the hot air “get out” (for app. 5 seconds).
  4. You can put your food onto the grills. Turn the food over by using a tong, not a fork. This will help you to retain the juiciness of the food.

BAKING (BAKING AND ROASTING) TECHNIQUE

KAMADO Get Red is much more than a high-quality ceramic grill. It can be easily transformed into an oven on charcoal. The ceramic walls of the grill insulate the heat, and its unique shape ensures ideal air circulation and the best conditions for cooking. KAMADO Get Red ceramic grills could be used to cook almost anything what is possible to cook in a traditional oven – to make pizzas, bake cakes with berries, make your own bread and like. Advice: If you want to make a pizza, you will need a temperature of 260 °C or more.

Correct layout of the double-zone cooking for baking (baking and roasting) technique

A pizza stone on the right side

  1. Put the charcoal into the firebox and set it on fire. Put in the half-moon shaped heat deflectors and above them put the pizza stone or the grills Leave the lid of the grill off for 10 minutes and then put it onto the grill.

Open the lower and the upper air dampers till half until the temperature in the grill reaches 150-230 °C. When the needed temperature is reached, partially close the dampers.

  1. Please note that the charcoal will stop burning if you fully close the air dampers. When you are ready for cooking, increase the temperature up to 260°C and start!
  2. You shall open the lid of the grill gradually. If you open the lid suddenly, it can cause a threat to your safety. Open the lid of the grill by 5-7 cm and let the hot air “get out” (for app. 5 seconds).
  3. Use the upper air damper with leafs for regulating the temperature.

CHICKEN ROASTING TECHNIQUE

Juicy and soft inside, crusty and full of aromas outside – this is our goal! This technique especially suits for bigger pieces of meat, whole chicken, pork loins, various vegetables. During cooking (at the temperature of 150-235 °C), use all advantages of indirect heat. They provide smoke aroma, tenderness and roast your products. Do you want to experiment with marinades or seasoning? Use water, non-alcohol beer or non-alcohol wine for your marinate. Marinate will provide some additional taste and juiciness to the meat you cook!

Correct layout of the double-zone cooking for baking (baking and roasting) technique.

At the right side there is a double baking system with fat collection tray.

  1. Put the charcoal into the firebox and set it on fire. Put in the half-moon shaped heat deflectors and above them put the grills. Leave the lid of the grill off for 10 minutes and then put it onto the grill.
  2. Open the lower and the upper air dampers till half until the temperature in the grill reaches 150-230 °C. When the needed temperature is reached, partially close the dampers. Please note that the charcoal will stop burning if you fully close the air dampers.
  3. You shall open the lid of the grill gradually. If you open the lid suddenly, it can cause a threat to your safety. Open the lid of the grill by 5-7 cm and let the hot air “get out” (for app. 5 seconds).
  4. Use the upper and lower air dampers for temperature regulation.

SMOKING TECHNIQUE

Smoking process shall be slow and at low temperatures. The unique KAMADO Get Red ceramic grill form and design ensures that the meat remains juicy, and gets the smoke after-taste. Of course, meat is not the only product you can smoke using the KAMADO Get Red ceramic grill. Just use your imagination! You can smoke fish, nuts, vegetables, seafood, even salt, and many other products!

Correct layout of the double-zone cooking for smoking technique

On the left there are the grills on the top layer, on the right – on the bottom layer.

  1. Put the charcoal into the firebox. Cover the charcoal.
  2. Put several smoking wood pieces or smoking chips (you shall soak the chips in water first).
  3. Put in half-moon shaped heat deflectors. Leave the lid of the grill off for 10 minutes. And then put it onto the grill.
  4. Open the lower air damper for 5 cm and open the upper air damper in full. Monitor the temperature of the grill. It shall reach 105-135 °C. Regulate the temperature by using both dampers by opening more or closing more. If the temperature is still too high, you can decrease it by setting the opening of the lower air damper down to 6 mm-1.2 cm.
  5. Wait, till white thick smoke disseminates. Put the food products onto roasting grills and close the lid when KAMADO Get Red reaches the needed temperature

ADDITIONAL ACCESSORIES AND SUPPLIES

Additional accessories and supplies suitable for KAMADO Get Red model:

  • Pizza baking stone, 38 cm
  • Wood charcoal
  • Cold smoking generator
  • Ceramic chicken cooking stand
  • Heat resistant mittens
  • Digital wireless food grade thermometer InkBird IBT-2X
  • Digital food grade thermometer ThermoPro TP-06S
  • Digital food grade thermometer ThermoPro TP-03A
  • Digital food grade thermometer ThermoPro TP-06S
  • Digital food grade thermometer ThermoPro TP-08S
  • Digital food grade thermometer ThermoPro TP-20
  • Double press for burgers
  • Syringe for marinades
  • Cast iron pans (diameter 16 cm, 20 cm, and 25 cm)
  • Pizza paddle
  • Half-sized heat deflector.
  • Half-sized cast iron grills, 46,5 cm
  • Cold smoking generator cylinder
  • Oak whiskey cask taste cubes
  • Oak wine cask taste cubes
  • Electric charcoal igniter Looftlighter

Additional accessories and supplies suitable for KAMADO Get Red model:

  • Cast iron grills, 32.2 cm
  • Pizza baking stone, 26 cm
  • Wood charcoal
  • Cold smoking generator
  • Heat resistant mittens
  • Digital wireless food grade thermometer InkBird IBT-2X
  • Digital food grade thermometer ThermoPro TP-03A
  • Digital food grade thermometer ThermoPro TP-06S
  • Digital food grade thermometer ThermoPro TP-08S
  • Digital food grade thermometer ThermoPro TP-20
  • Double press for burgers
  • Syringe for marinades
  • Cast iron pans (diameter 16 cm, 20 cm)
  • Pizza paddle
  • Chicory granules
  • Cherry granules
  • Oak whiskey cask taste cubes
  • Oak wine cask taste cubes
  • Electric charcoal igniter Looftlighter
  • Ceramic grill feet (red or black)

We hope that our short, but informative introduction about KAMADO Get Red 24″, 22″ and 13″ grills would make the use easy for you. Do experiment because KAMADO Get Red ceramic grill is devoted to explore your hidden cooking talents!

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